Ingredients 1 Tbsp fennel seed 10 peppercorns 1 tsp Reshampatti 4 cloves garlic 2 tsp salt ½ cup parsley, chopped 6 scallions, sliced ¼ cup boiling water 3 Tbsp cider vinegar ½ cup olive oil Method Place fennel seed, pepper, and chile in a mortar and grind to a large powder. Add garlic and salt; purée. Incorporate parsley and scallions. Stir […]
This Italian sauce is traditionally served with cold veal or cold roast turkey. It’s also great with cold roast vegetables (cauliflower, broccoli, carrots, etc.). The tonnato sauce is usually emulsified with mayo or cream, but almond butter does this great as well. You can keep this sauce in the fridge for a few days.
You can prepare this salad with leftover grilled tuna (or another fish), or even with canned tuna. If you just use lemon juice and olive oil instead of the Anchovy Caper Dressing, you can make a quick, delicious lunch.
Kibbé Nayé (or kebbé nayé) is a lamb tartar popular around the Middle East. It usually has soaked bulgur, which we omit for a Paleo version.
This tapenade is a great side for grilled meat, fish, or vegetables. You can also just serve it with hot grilled bread.
Taratur, or tarator, is one of the simplest dressings imaginable. This salad is a great way to use up leftover roast or even boiled chicken. You can use white sesame seeds, but black sesame seeds make a prettier garnish.
Classic taratur (or tarator) doesn’t usually have nuts, just tahini. It’s often served with vegetables or even falafel. This walnut version is great with cooked vegetables and grilled or braised lamb.
Mouhamara is one of our favorite mezzes, and this is our personal recipe. Feel free to adjust the amount of chilies to make it more or less hot. If you don’t have nut oil, just substitute olive oil.
Few things are as satisfying as making one’s own pasta. However, this recipe can be simplified by using Chinese dumpling wrappers which are available in the frozen food section of Asian groceries.
Persillade is a simple sauce based on parsley and garlic. It allows to quickly turn something pan-fried into a delicious dish. To make it even more flavorful, add a hint of chopped anchovy.
A delicious variation on the traditional tzatziki, typical of Greek cooking. It makes a wonderful dip or side fish dishes or anything grilled. It’s also a great way to kick up your sandwiches, wraps or burgers.
This Turkish salsa is really halfway between a salsa and a salad. You can adjust the heat accordingly: hotter for a salsa, milder to make it a salad. Avoid salting it too heavily, since the pepper paste is already salted.